Matt Tebbutt served up a tasty marmitako Basque fish stew with dried ancho peppers, Cava and marinated tomatoes on Saturday kitchen.

The ingredients are: 2 dried ancho chilli peppers, 30ml olive oil, 1 onion, finely chopped, 3 garlic cloves, thinly sliced, 2 potatoes, peeled and finely chopped, 3 beef tomatoes, finely chopped, 2 padron peppers, finely chopped, 1 red pepper, seeds removed, finely chopped, 200ml Cava, 200ml fish stock, 1 bay leaf, 400g thick tuna steak, cut into cubes, 1 bunch parsley, chopped, 1 tsp smoked paprika, salt and freshly ground black pepper.

For the marinated tomatoes: 300g cherry tomatoes, cut in half, 2 tbsp sherry vinegar, 3 tbsp olive oil, 1 garlic clove, thinly sliced and ½ tsp salt.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.